Mere’s World Famous Lasagna

 (Yes, I know that's a pic of stuffed shells. But for some reason I don't have a pic of the lasagna.)

Mere’s Lasagna

Homemade Ricotta (optional but highly recommended)

4c whole milk
2c heavy cream
1t salt
3T vinegar

Make the ricotta an hour or more before starting the lasagna. Bring milk, cream, and salt to rolling boil (watch it – it WILL boil over). Add vinegar and let stand a couple minutes. It will curdle – this is what you want, don’t freak out. Strain through a clean dish towel or a couple layers of cheesecloth set in a strainer. Allow to drain for 30minutes to an hour. You can do this the day (or two, or three) before.

Meat Sauce

1lb mild Italian sausage
1lb lean ground beef
1 onion, diced
3-4 cloves garlic, minced
2 cans whole, peeled, San Marzano Tomatoes, crushed in a bowl, by hand.
Olive oil
Salt, Pepper, red pepper flakes
Bunch of fresh basil

Brown meats in large Dutch oven over medium heat until very brown. If the pan looks dry at this point (it will if your meat is very lean), add a drizzle of olive oil and then the onions, season with a pinch of salt, pepper, and chile flakes. Stir, cooking until onions are translucent. Add garlic and stir about a minute until fragrant. Add your bowl of crushed tomatoes. Bring to boil, reduce to simmer for 20 – 30 minutes. Taste for seasoning and adjust if necessary. Remove from heat and add half the chopped basil.
*if you want experiment with the sauce – do it. A splash of red wine before adding the tomatoes or adding a parmesan rind while it simmers would be great.

Assembly

12 – 16 sheets no-bake lasagna noodles, I use Skinner
1lb fresh mozzarella cheese, sliced
Parmesan
½ lb sliced provolone
2 eggs
Fresh oregano OR dried Italian seasoning

Rub a little olive oil all over the surface and up the sides of the pan glass, ceramic, or disposable all work. Mix ricotta with two eggs, ½ grated parmesan, oregano/Italian seasoning, and a pinch of salt and pepper. Spoon a couple ladles of sauce in the bottom of a baking dish then three to four pasta sheets, overlapping slightly. Spread 1/3 of ricotta mixture over the sheets. Add another layer of pasta, this time spooning sauce over the top. Layer on mozzarella, then another layer of pasta and ricotta. Keep layering pasta, ricotta, pasta, sauce, cheese, pasta until you have as many layers as you like or run out of noodles.  After the last layer of noodles, spoon a generous amount of sauce over the top layer, then any mozzarella remaining, Finally, top with a layer of sliced provolone. At this point it freezes beautifully OR bake at 375, covered for about half an hour (until bubbly), remove foil and bake until cheese is just starting to turn golden in spots. Let stand for 15-30 minutes before slicing.  Enjoy!

Salmon Buddha Bowls

Buddha Bowls

Quinoa

8 oz. tricolor quinoa, cooked according to package directions*

Vinaigrette

1/3 C lemon juice

Zest of 1 lemon

1 clove garlic, grated 

1tsp Dijon mustard 

2/3 C olive oil 

Salmon

4 filets or 1-1.5 lbs whole filet 

S&P

Splash of dry vermouth 

Garnishes

1 can garbanzo beans, rinsed and drained 

Cherry tomatoes

Kalimantan olives

Feta cheese crumbles

Avocado, sliced or chopped 

Make the vinaigrette first: combine all ingredients in a mason jar and shake to combine. Season with S&P to taste.

Season salmon with S&P then top with 1-2tsp each with vinaigrette and a drizzle of vermouth. Bake in 400 degree oven 10-12 minutes until just coked through. Should be a little flaky around the edges. Remove skin becfore serving. 

Build bowls with quinoa and desired toppings - a little flaked fish, beans, veggies and cheese and drizzle with remaining vinaigrette. 

 

Auntie Gwen's Chocolate Sheet Cake

Auntie Gwen's Chocolate Sheet Cake

2 C sugar

2 C sifted flour

14 T butter

4 T cocoa powder

1 C water

1/2 C buttermilk

1 t vanilla

1/2 t baking soda

2 eggs

Preheat oven to 350 degrees.  Combine sugar and flour, mix well and set aside.  In a saucepan, bring the butter, cocoa powder and water to a boil.  Pour over sugar and flour mixture.  Add buttermilk, vanilla, soda, and eggs.  Combine well and pour into greased 9X13 sheet pan.  Bake for 50 minutes.  

Five minutes before the cake is done, start on the icing:

10 T butter

4 T cocoa powder

6 T milk

1 box powdered sugar (4C)

1 t vanilla

1 C chopped pecans (optional)

Bring butter, cocoa powder and milk to a rapid boil in a small saucepan; remove from heat and pour over powdered sugar.  Add vanilla and pecans.  Beat well and spread over warm cake.  Allow to cool in pan, then serve.

Pork Chops a la Normande

Pork Chops a la Normande and Cauliflower Gratin

For the Cauliflower:
1 medium head of cauliflower chopped into florets
4 T butter, divided
2 T flour 
2 C milk
1/2 t freshly grated nutmeg
1 C grated parmesan
1 C grated Gruyere
1/2 C panko breadcrumbs
Chopped parsley for garnish

Preheat oven to 375, butter a medium casserole dish.  Bring a large pot of salted water to a boil and drop in the cauliflower for 4 - 5 minutes until it just starts to become tender.  Drain and set aside.  Meanwhile, get going on the sauce.  In a medium saucepan melt 2T butter. Add flour and whisk over medium heat for at least a minute, up to 3 - 4.  You want the roux to cook a bit but not turn super brown, just barely golden.  Add milk and seasonings and whisk vigorously over the heat - bring to boil and cook a few minutes until thick and bubbly.  Remove from heat and stir in half the cheese.  Season to taste.  Add cauliflower to the casserole and pour the sauce over the top.  Mix the remaining cheese and breadcrumbs and sprinkle over top.  Dot with remaining butter. Bake 30 - 40 minutes until bubbly, brown and crunchy on top.  Allow to cool slightly before garnishing with parsley and serving.

For the Pork Chops:
4 thick cut, bone in pork chops (you'll likely need to get these from the butcher, you want them at least and inch and a half thick or more)
2 T butter
1 T olive oil
S&P
4 cloves garlic, peeled and smashed
2 t grainy dijon mustard
1/2 C Calvados* 
1 C heavy cream
2 T fresh thyme leaves

Preheat a very large, heavy skillet over high heat until nearly smoking.  While that happens, prep the pork.  Using a sharp knife, score the chops on both sides, making sure to score through the fat cap.  Season liberally with S&P.  Add your butter and olive oil to the pan then arrange the chops so they fit.  Leave that heat up and DO NOT MOVE the chops around for at least 5 minutes - 7 if they're really thick.  While they sear, throw in the garlic.  Flip the chops and sear on the other side for another 5 - 7 minutes.  They should be super brown and crispy.  Remove the chops and garlic to a plate and cover with foil, leaving all the pan drippings and crispy bits.  Drop the heat to medium and add your mustard.  Using a whisk, pull up aforementioned crispy bits.  If you're working on gas, turn off the flame and add the Calvados.  Turn the heat back to medium and whisk until reduced by about half.  Pour in the cream and continue to whisk and cook until the sauce looks thickened slightly.  Turn off the heat, add the herbs, stir then nestle your pork chops in to warm up.  Serve with crusty bread for sopping up that yummy sauce.  Bon Apetit!

 *This is a very strong apple liqueur made in Normandy.  In a pinch, if you don't want to go to the liquor store, a not-too-sweet hard apple cider will mimic the flavor.  Last resort - dry sherry or brandy but the apple flavor is what makes this dish a la Normande!  

P.S. This is super with gnocchi...but my people hate gnocchi so we go with baguette. 
 

Mere's Texas Gumbo

Mere's Texas Gumbo

1/3 c flour
1/3 c vegetable oil
1 lb andouille sausage
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and minced
2 bay leaves
3 cloves of garlic, minced
1/2 t smoked paprika
1 t paprika
1 t ground thyme 
S&P
6 c chicken stock
1 large tomato, chopped 
1 bag frozen okra
1 lb frozen, peeled & de-veined shrimp
1/2 c parsley, chopped
2 c white rice, cooked
3 green onions, chopped
Hot sauce

In a large dutch oven or stockpot, start with the roux.  To make it go a little faster, I first brown the flour in the pan - over medium heat, stir until it's golden brown.  Remove from pan to small bowl and add the sliced sausage.  Cook until most of the the slices are brown and crispy.  Remove with a slotted spoon to a plate, keeping any brown bits and oil in the pan.  

Add the flour and oil.  Stir and keep stirring until it's a deep chocolate brown color.*  Add the onion, peppers and bay leaves.  Season liberally with S&P.  Cook four or five minutes until the veggies are softened.  Add garlic and spices** and continue to cook another minute until fragrant.  Add chicken stock and reserved sausage, stirring to get any bits off the bottom of the pan.  Bring to a boil, cover and reduce heat to medium low for at least 30 minutes, up to an hour.  

Check seasoning again and adjust if necessary before adding the tomato and okra.  Cover and cook another 15 minutes (or until right before serving).  Right before serving, add the shrimp.  Simmer until they're cooked thru (not long at all, 3 - 4 minutes at the most).  Add parsley and serve it up over rice with green onions and extra parsley sprinkled over top with as many dashes of hot sauce as you like.  Enjoy!  


*If it looks a little lumpy, give it a good whisk.  Once it cooks any lumps will dissolve.  Watch it once it starts to turn - it'll burn fast if you walk away.  If it burns, your soup won't thicken properly and it certainly won't improve the flavor!

**This is a very mild gumbo - if you like it spicy add more hot sauce at the end OR up to a teaspoon of cayenne with the other seasonings

 

Kalbi aka Korean Short Ribs

Kalbi aka Korean Short Ribs

 

 2lb LA cut beef ribs* 
4 garlic cloves
1 in knob of ginger
1 Asian pear, peeled and chopped**
1/2C soy sauce
1/4C brown sugar 
2T rice vinegar
2T Mirin***
5 green onions
2T sesame oil
1/4 t salt
1/4 t pepper

Add all ingredients except beef and to a blender or food processor.  Whiz it up until it's fairly smooth.  Taste for seasoning and adjust if necessary by adding more S&P, soy or sugar.  It should be sweet but also savory, if it's too sweet add more soy.  

Add marinade to meat in a large resealable bag.  Allow to marinate on the counter for an hour or overnight up to a couple of days in the fridge.  When you're ready, heat up a grill to smoking and grill a couple of minutes per side until the sauce is beautifully sticky and the meat is cooked to desired done-ness.  Serve with rice, lettuce, veggies, kim chee and siracha.  We like to eat this in wrap style - rice, sriracha and meat all wrapped up in a lettuce leaf.


* Also called flank ribs, found in Korean or Asian supermarkets.  Some conventional grocers or Hispanic stores carry these too - just make sure to get them unseasoned.
** Granny Smith apple or green pears work too 
*** Rice wine, found in international section of most grocery stores.  If you can't find it, just leave it out (my MIL has been known to sub Sprite)

My MIL's Bulgogi

My MIL's Bulgogi

1 - 2 lbs beef, thinly sliced* 
1/2 C low sodium soy sauce
3 cloves garlic, finely minced
3 green onions, chopped
2 - 3 T dark brown sugar
1t - 1T ginger, grated on a microplane
1T sesame oil, plus more for serving
1T rice wine vinegar
Salt
Pepper
Korean red pepper**
Toasted sesame seeds
Assorted veggies
Sticky rice
Roasted seaweed
Sririacha or Korean Bibimbap Sauce
Kimchee
Eggs - optional

Start by making the marinade.  Combine the soy sauce, garlic, onions, sugar, ginger, vinegar and a dash of salt, pepper and Korean red pepper, if using.  You can do this two ways - either use your microplane for the ginger and garlic then add the sugar and liquid OR dump everything into a blender.  I favor the blender method because I am lazy and it gets the onions finely ground so the marinade really has all the flavors incorporated.  Add more vinegar, sugar or soy to your taste.  Add the meat and marinate at least an hour and up to 48 hours in the fridge.  This is best grilled - place foil over the grill grates and poke lots of holes to allow the charcoal flavor and heat to come through but keep the meat on the grill.  OR you can saute in a grill pan.  If you go the saute route, drain and pat the meat dry then saute in olive oil over HIGH heat.  Crispy edges are the goal.

The veggies are all sauteed separately - just do one at a time in olive oil, season each batch with S&P and a sprinkle of sesame seeds and set aside, keep warm.  

To serve add rice to the bottom of a wide bowl. Add piles of veggies and meat over the top of the rice (this is essentially a Korean buddha bowl...or you can just have the meat with rice and kim chee).  If desired, top with a fried egg, a drizzle of sesame oil, sesame seeds, sliced seaweed and Sriracha.  

Leftovers make a great fried rice - just chop everything up and saute with the cold rice, season with soy, sesame oil and S&P. 

*If you have access to a Korean store you can purchase ribeye that is very finely sliced.  If not, buy whatever steak you like, sirloin pictured above.  Freeze for 1/2 an hour and slice as thin as possible with a very sharp knife.  This is a great recipe for a crowd - you can easily add more meat and more marinade to feed as many people as necessary! 
**If you can get it, if not, just leave it out.

Quinoa Burgers with Feta and Spinach

Quinoa Burgers with Feta and Spinach

 2 1/2 C Cooked quinoa (any type)
1 can cannellini beans, drained and rinsed
1 1/3 C panko breadcrumbs
1 large garlic clove, roughly chopped
2 eggs
4 oz feta cheese
1C spinach, roughly chopped
S&P
Olive oil

In the bowl of a food processor, puree beans and garlic until smooth.  Add quinoa and eggs pulse to combine.  Add breadcrumbs and pulse.  Add in crumbled feta and spinach and season with S&P.  Pulse to combine.  The mixture should be fairly tight at this point but if it is not holding together at all, add more breadcrumbs until it's a consistency that will form a patty.  Form into six patties and rest in freezer for half an hour (or more, you can freeze these in a single layer then transfer to a feezer bag when firm - totally fine to cook from frozen).  To cook, heat olive oil in a heavy skillet (I use cast iron), add burgers and cook 5 - 6 minutes per side, until golden brown.  Serve on buns or atop a salad.  

 

Butternut Squash Pasta

Butternut Squash Pasta

1 medium butternut squash, peeled and cubed
1C ricotta cheese
1C parmesan cheese, divided
1C heavy cream
6 slices bacon, cooked and crumbled
1/2 C pine nuts, toasted
1 lb pasta (any shape will do, pappardelle in the picture)
1tsp cumin
2T butter 
2T olive oil
Zest of one lemon
Basil
S&P

Preheat oven to 400.  Toss squash with cumin, S&P and olive oil and roast until soft and slightly browned (around 30 minutes).  Allow to cool slightly.  In a food processor, combine cooked squash, ricotta, lemon zest, and pulse until combined and squash is pureed.  Taste and season to taste.  Drop the pasta into boiling, salted water.  While the pasta cooks, in a wide saucepan melt butter, when sizzling, add squash mixture and stir.  Pour in about a cup of pasta water to thin to a thick sauce consistency.  Taste and season.  Add cooked pasta and 1/2 to 1C heavy cream, toss well.  Serve with bacon, pine nuts, basil and more cheese. 
 

Mere's Favorite Chili

Mere's Favorite Chili

1.5 - 2.0 lbs lean ground beef
2T olive oil
1 onion, chopped
3 - 4 cloves garlic, minced 
2T Chili powder
1T cumin
1T Paprika
1t - 1T smoked paprika
1 bottle Shiner Bock beer (or another dark bitter)
1 28oz can San Marzano tomatoes, crushed by hand
2 - 3 cups beef broth
2 14oz cans red kidney or pinto beans

In a large skillet (with a lid) heat olive oil over medium heat.  Add onion and saute until just translucent.  Add beef and a generous pinch of salt and pepper.  Saute until all watery liquid evaporates and the beef is very brown and crumbly.  Add garlic and stir until fragrant then add the rest of the spices and stir well.  Let this cook a minute (don't worry if it looks like everything is burning and sticking to the bottom of the pan...that's the good stuff and will come up when you add the beer!) then pour in the beer.  Scrape up the bits off the bottom of the pan as the beer bubbles and starts to evaporate.  Add in the tomatoes and 2C of beef broth, bring to a boil.  At this point I check for seasoning and add S&P if necessary then add in the beans.  Pop the lid on and let simmer at least an hour or more.  Keep an eye on it and add more broth if necessary.  Serve with grated cheese, onion, sour cream, avocado or Frank's Red Hot.  &*If you really like it spicy, add 1/2 to 1t cayenne or chopped jalapenos with the onion.  Or both!

Jaeger Schnitzel

Jaeger Schnitzel

 

Schnitzel:
3 large chicken breasts sliced across and pounded thin OR 
6 bonless pork chops, pounded thin
1C flour
2 eggs
1T dijon mustard
1 1/2 C panko bread crumbs
Canola oil
Quartered lemons for serving

Sauce:
1T butter

1 lb sliced mushrooms (I used cremini)

2 T flour
1/2 cup dry sherry or marsala
1 - 2 C chicken stock
1/2 C heavy cream

For the chicken:
Preheat oven to 200.  Over medium, heat enough oil to come about half way up the sides of a large cast iron skillet.  While the oil heats, get to breading your chicken.  In three shallow dishes - one for flour, one for egg and mustard, one for breadcrumbs.  Season all three liberally with salt and pepper.  Bread starting with flour, then egg, then breadcrumb then into the hot oil.  Don't crowd the pan, 2 or 3 at most in the pan at one time.  Fry until golden on both sides.  Remove from pan, drain on paper towel then remove to a rack over a baking sheet and pop them in the oven and get on with the next batch.  Once their all fried, keep warm in the oven while you make the sauce.

Pour all but 1T of the frying oil out of the pan.  Add the butter.  When it sizzles, add the mushrooms. *If you're feeling fancy, you can add onion now and caramelize it until it's golden brown THEN add the mushrooms.  Saute until browned.  Add S&P and 2T flour.  Stir around for about a minute.  Add the sherry and stir until it's absorbed most of the flour.  Add in about a cup of chicken stock.  Bring to boil and add more if it's too thick.  Turn off the heat and finish with the cream.  Ladle a generous portion over the chicken and serve.  

Note:  You can never have too much sauce, it's really good over spaetzle too.  Enjoy!

Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

 

1 lb. short pasta (Macarone, Ziti, Penne...etc.  I used Rotini)
2 C butternut squashed, cubed and steamed or roasted
4 T butter
3 T flour
2 C whole milk (approximate)
2 C shredded sharp cheddar cheese
1 C grated Parmesan cheese
4 oz. goat cheese
1 C fresh bread crumbs
1 clove garlic, minced
 S&P

Preheat oven to 375.  Get a large pot of boiling water on to boil.  Cook for 2 minutes less than package directions, reserving a cup of cooking liquid before draining.  Set aside.  While that happens, get going on the sauce.  In a large, wide, ovenproof skillet (I used a cast iron enamel braiser but really anything goes as long as it's big enough and oven proof) melt butter.  Add the flour and whisk into a paste.  Add your milk and keep whisking over medium heat until the sauce thickens.  Season generously with S&P.  Add in 1C of the cheddar and the rest of the cheese.  Stir until melted and combined.  Add in the pasta and your squash (I cheated here...used the steam in bag from Target but I've also roasted fresh in a hot oven with S&P, which is obvi. better).  If it looks thick, add in some reserved water until it's a bit soupy.  Combine your bread crumbs, 1 T melted butter, garlic and reserved cup of cheddar and sprinkle over the top.  Bake until browned and bubbly, about half an hour.  

*If you don't have any breadcrumbs, like I didn't when I made this, just whizz up some bread with the garlic and butter.  
 

Asian Spaghetti

Asian Spaghetti

1 lb Ground Pork
8 oz. sliced mushrooms
1 head broccoli OR 8 oz spinach
3 cloves garlic, minced
 5T soy sauce
5T fish sauce
S&P
Olive oil
4 spring onions, sliced
Sesame oil  
12 oz Chinese egg noodles, like ramen

Heat a large skillet or wok over high heat until almost smoking.  Add a little olive oil to almost coat the bottom of the pan and add the meat, season with S&P.  Let brown until it's almost all crispy crumbles.  This takes a little while...keep stirring and breaking it up. While your meat cooks, bring a large stockpot of water to boil for the noodles.  

Once the meat is browned, add in the mushrooms and broccoli or spinach.  Stir fry until the mushrooms begin to brown and give off some liquid.  Add garlic and stir just a few seconds until fragrant.  Add in soy and fish sauce.  Turn down the heat to low.  Cook noodles in boiling water for 3 minutes. Drain, reserving one cup of cooking water, and rinse under cold water.  Add noodles back to the pot and drizzle over sesame oil and stir to keep from sticking.  Add the meat mixture to the pot with the noodles and toss thoroughly, adding reserved water to thin if necessary.  Garnish with green onions and enjoy!    
   

Fast, Easy Chicken & Dumplings

Fast, Easy Chicken & Dumplings

For the soup:

1.5 lb chicken tenders, chopped and seasoned with 1T salt, 1T pepper and 1T poultry seasoning

2T olive oil

1 onion, chopped

1 leek, chopped

2 ribs celery, chopped

3 carrots, chopped

2 cloves garlic, minced

1 bay leaf

1 qt good chicken broth

For the dumplings:

2C AP flour

3t baking powder

1t salt

1T chopped parsley

2t chopped thyme

4T Crisco (cube then place on a plate in the freezer)

1C milk or buttermilk (or a mix of both)

In a large, heavy bottomed dutch oven, heat olive oil and saute chicken until browned and cooked through.  Remove with a slotted spoon a plate.  Add onion, leek, celery and carrots and saute until onion is translucent.  Add garlic, bay leaf and saute another 30 seconds to a minute.  Add chicken broth and a quart of water.  Cover and bring to boil, reduce to simmer while you get on with the dumplings.

In a bowl, combine dry ingredients and whisk to combine and break up the flour.  Add in the herbs and stir to combine.  Add your semi-frozen Crisco (it never really freezes all the way) and using two knives of a pastry cutter, combine with flour until it resembles coarse sand.  Slowly add in the milk while stirring just until the dough comes together.  You will probably only use 3/4 of the milk.  Remove to floured surface and roll out until about 1/2 in thick.  Cut into strips and pop them on a tray and back into the freezer for about 15 minutes.  

Slowly add your dumplings to the soup, one at a time and without stirring.  Cover the pot and allow them to steam for another 15 minutes.  Very carefully stir, cover and turn off the heat.  Allow the soup to sit for a few minutes before serving.  Feel free to add more parsley or thyme to brighten it up then serve it up in big bowls to hungry children.

Dolma

DOLMA

1lb. ground beef or lamb

1C uncooked brown or white rice

1 small onion, diced

3 garlic cloves, minced

1T olive oil

1/4C parsley, minced

4 bell peppers, any color

3 large, firm tomatoes

3 zucchini

2 lemons

Optional:  baby eggplant

Cook rice according to package directions and allow to cool.  Saute onion and olive oil until translucent.  Add in meat and garlic and continue to saute until the meat is brown and crumbly.  Be sure to season with S&P each time you ad something to the pan.  Set aside to cool while you prep your veggies.  

Remove tops and de-seed peppers.  Remove tops and carefully scoop out tomato pulp and seeds into a strainer over a bowl.  Remove tops and bottoms of zucchini and very carefully scoop out the inside.  I find a long somewhat sharp tea spoon works well for this. Same for eggplant, if using.  Season insides of your veggies.  

Combine your meat, rice, parsley and a squeeze of lemon, mix thoroughly.  Taste now and re-season or add more lemon to your liking.  Firmly pack each of your veggie shells with the meat/rice mixture and place them upright in a large enamel coated cast iron dutch oven.  Start with the peppers and fill in with smaller veggies so that it's tightly packed.  If you don't have enough room, it's ok if the zucchini hang out on top.  

OPTIONAL STEP:  Go back to your tomato juice - squeeze the pulp to get as much juice out as possible and add in the insides of the zucchini and eggplant.  Add a little water and whiz it up in a blender or with an immersion blender.  Alternatively, you can just chop the insides finely OR leave them out entirely.  I usually either blend it up or just add the tomato juice and about 1/2 cup of water.  It just needs some liquid in the pan so the veggies steam.

Pop a heavy lid on your pot, bring to boil and simmer for 20 - 30 minutes until the veggies are soft but not falling apart (see that pic above?  I went off and did something else and my tomatoes fell apart.)  Serve with lemon wedges and crusty bread.

Note:  If you have leftovers this makes a fantastic soup.  Just sort of mush up the veggies and add some beef or chicken broth and reheat.  Yummy with crusty bread.  

Mere's Homemade Ranch

Mere's Homemade Ranch

1C Mayonnaise*

1C Buttermilk

1/2 t black pepper (freshly ground is best)

1/2 t salt

1/2 t garlic powder

1/2 t onion powder

1t fresh thyme leaves

1T finely chopped parsley

Add all ingredients to a mixing bowl or large measuring cup and whisk until smooth.  Keep refrigerated until ready to use, up to a couple of weeks.

* You have to use actual, full fat mayo.  I prefer Hellman's or Duke's.  If you MUST go low fat, you can substitute half or all of the mayo for full fat Greek yogurt BUT the flavor and texture will not be 'ranchy.'  

The Chicken Pie pictured above is adapted from Jamie Oliver's Spring Chicken Pie with a couple of changes:

1. I used small Yukon Gold potatoes, cubed.
2. I used boneless, skinless chicken thighs instead of bone-in, skin-on. 
3. I substituted lemon thyme for the tarragon.
4. I substituted chopped baby spinach for the watercress.
5. I forgot to add the mustard...Sophie and Mike loved this without it though. (Sophie loved it so much, she had leftovers for breakfast this morning.)

Tri-Tip Roast

Tri-Tip Roast with Mushroom Sauce

For the meat:

1 2-3 lb. Tri-Tip Roast*

2-3 T fresh rosemary, minced

2-3 cloves garlic, minced

2 T olive oil plus more for searing

S&P

Lemon

For the Mushroom Sauce

1 lb button or baby bella mushrooms, quartered

1/2 C dry sherry

1/4 to 1/2 C heavy cream

1/4 to 1/2 C beef stock

On a plate, mix the rosemary, garlic, olive oil and a good pinch of S&P.  Place the meat on the plate and rub the mixture all over.  Leave to marinate on the counter for an hour or two to bring the meat to room temperature.  

Set the oven to 400F.  While the oven heats, heat a heavy cast iron skillet on the stove to smoking.  Add olive oil to the pan and sear the meat on all sides then pop it into the oven for 20 - 30 minutes or until a thermometer reads 130F for medium-rare or to your desired doneness.  Remove the roast to a cutting board, sqeeze over the lemon and cover with foil while you make your shroom sauce.

Put that cast iron skillet with the meat drippings back on the stove and turn heat to medium.  Add your mushrooms and stir them around in the goodness.  Saute over medium to high heat until browned on all sides.  Stand back and add the sherry.  Once it's reduced to about half, add the cream and beef stock and any drippings from the meat.  Let this bubble away until thick enough to coat the back of the spoon. 

Slice the meat and serve with the sauce.

*Sometimes called a Sirloin Tip Roast, Newport Roast or Santa Maria Roast

Spaghetti Carbonara

Spaghetti Carbonara

1 lb. pasta of choice* 

12 oz. bacon, chopped into smallish chunks

2 - 3 cloves of garlic, minced

1/2 lb baby spinach, chopped

4 eggs

1/2 to 3/4 C heavy cream

1C grated Parmesan cheese plus more for serving

1/4 tsp nutmeg

S&P

Put a large pot of water on to boil for the pasta.  While you're waiting for it to boil, fry up that bacon in a nice big skillet** until it's nice and crispy.  Drain on paper towels and let the pan cool down a bit.  Also, grab a large measuring cup (I use a 4C) and beat the eggs.  Add enough cream to measure up to about 2C.  Season with S&P, nutmeg and add the cheese. Set aside.

Once the pan has cooled a bit, pour out all but a couple of tablespoons of the bacon grease and add the minced garlic. Once it sizzles and is fragrant, add your spinach.  I turn off the heat at this point so it just barely wilts.  Leave it alone until the pasta is cooked, one minute less than the cooking time on the package for al dente.  Right before you drain the pasta, pull out about a cup of the cooking water and set aside.  

Drain the pasta and add it to the skillet with the garlic and spinach.  Stir, stir, stir until all the noodles are coated in the loveliness.  Now is the tricky part...with the heat OFF, add the egg mixture and stir like crazy.  Turn the heat back on to low but DO NOT WALK AWAY, stand there and stir until the sauce starts to thicken.  If you go off and fold laundry or something you will end up with scrambled egg pasta, which isn't necessarily a bad thing...but not what we're going for here.  If the sauce gets too thick, add in some pasta water.  If it's too thin, cover the pan and let it think about what's its done for 5 or 10 minutes.  

Garnish with parmesan and lots of black pepper and eat.  Serves 2 adults and 2 greedy kids.

*I've used the traditional spaghetti, fettucine in the pic, kids favorite is fusilli or 'telephone cord' pasta.  This isn't exactly a traditional recipe but I add the spinach to sneak some veg into my kids.

**I use my favorite pan, a 5qt Le Creuset braiser (THANKS MOM!)

Welcome to Dinners with Mere

Welcome to my brand spanking new blog!  You may have already seen my Instagram posts about our nightly dinners. Long story short, I've had quite a few requests for recipes so I will post them here.  Feel free to contact me with questions or comments.  

Enjoy!